quick bread

Peanut Butter Protein Pancakes!

peanut butter protein pancakes

This Sunday I had a craving for a fancier weekend breakfast that was still healthy, so I decided to alter a recipe that I had been hanging on to for several months with the ingredients that I had on hand to create these yummy pancakes. Much to my delight they were a great hit not only with myself but with my son and husband! 

I know I have found the perfect pancake to make a huge batch of for when back to school time rolls around in another week and mornings become much busier for us! This way I can get breakfast on the table in a flash! This recipe makes around enough for serving 3 people. Feel free to double or triple this recipe in order to make enough for the whole week, I know that is what I'll be doing very soon! 

These pancakes are great with maple syrup and berries, topped with yogurt or just with more peanut butter or other nut butter on top. Feel free to experiment and have fun! 

Peanut Butter Protein Pancakes: 

Adapted from: The Pancake Princess

Makes 9-10 mini pancakes

Ingredients: 

3/4 cup gluten free flour mix (see recipe below) 

3/4 cup sweet rice flour

4.5 tablespoons peanut butter powder

1.5 teaspoons baking powder

3/4 teaspoon sea salt

1.5 cups coconut milk (or whole milk if you are not dairy free) 

3 tablespoons maple syrup

3 teaspoons vanilla extract

4.5 tablespoons natural creamy peanut butter (I like Adam's brand) 

Coconut oil for greasing the electric skillet

Instructions: 

1. Whisk together the gluten free flour mix and sweet rice flour, baking powder and salt.

2. Stir in the coconut milk, maple syrup, vanilla and peanut butter.

3. Heat an electric skillet to about 350F. 

4. Add a teaspoon or more of coconut oil to coat the bottom of the electric skillet. If you don't have an electric skillet, you may melt coconut oil in a skillet on the stove over medium heat. Make sure the whole surface is coated in oil so that the pancakes don't stick. 

5. Measure out batter by the 1/4 cupful. Each one will make a small pancake. 

6. Let cook for 1-2 minutes, or until the pancakes are brown on the bottom. Flip and let cook for another minute.

7. Serve while warm with maple syrup, more peanut butter on top & berries to taste! YUM! 

** Gluten Free Flour Mix: Whisk together 4 cups of brown rice flour, 1 2/3 cups potato starch and 2/3 cup tapioca flour in a large bowl. Store the extra in a ziplock bag in the refrigerator for using in other recipes. 

Irish Tea and Fruit Muffins

gluten free and dairy free Irish Tea and Fruit Muffins

This muffin brings back fond memories of many Saturday mornings serving up fresh baked goods at the farmer's market. For 4 years I had a baking business that I ran alongside my mom and my sister in law. For about 6 months out of the year we would bake all day each Friday and be at the market most of the day selling our goodies. 

Irish tea bread mini-loaves was one of the things that we sold, especially because we were called "Farmer's Tea." We brought a lovely tea party spread to the market with our baked goods and fresh, hot organic tea that we served along with the treats. 

This delectable tea bread which I have now turned into muffins and converted to a gluten free recipe will always be one of my favorites. I hope that you will enjoy it soon with a steaming hot cup of tea on a cold, rainy day. 

Irish Tea and Fruit Muffins: 

Makes 12 muffins

2 1/2 cups mixed dried fruit (raisins, apricots, plums, pears, peaches, pineapple, cherries, dates, etc.) chopped small- to about the size of raisins

1 cup boiling black tea

1 egg

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1/2 teaspoon allspice

4 teaspoons fresh grated orange rind

1 tablespoon honey

1 cup coconut sugar

1 teaspoon salt

3 teaspoons baking powder

2 cups gluten free flour mix**

**GLUTEN FREE FLOUR MIX: 1 cup brown rice flour, 1 cup white rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour) 

1/2 cup almond flour

1 teaspoon xanthan gum 

--12 paper muffin liners

--12 small pieces of dried pineapple to garnish tops of muffins

1. The night before making the muffins: In a medium bowl, soak the chopped dried fruit in the hot tea. Soak overnight. 

2. Mix together the gluten free flour mix. You will use 2 cups of the mix. Store the rest in a plastic bag in the refrigerator. 

2. In the morning add all of the remaining ingredients and mix well. The mixture will seem dry at first and is very thick, but after stirring a minute or two the mixture will absorb the liquid in the tea, egg and honey. 

3. Preheat the oven to 350F. Place paper liners in the cups of a muffin tin.

4. Evenly distribute the muffin batter between the 12 holes in the muffin tin. Bake for about 15 minutes, then place the dried pineapple slices on top of the muffins and bake for another 5 minutes or until golden brown and checked for doneness with a toothpick in the middle of the muffin.  

I hope you enjoyed this delicious muffin recipe! If you did, pass it on to a fruit & tea loving friend! 

Carrot Zucchini Banana Ginger Bread

carrot zucchini Banana Ginger Bread

Carrots, Zucchini, Bananas, Ginger, Yum!! This unusual combination of ingredients came together when I was making another recipe that will be coming soon on the blog: Veggie Pancakes. After I made the pancakes I had lots of shredded carrot and zucchini leftover. I also had some ripe bananas. I thought that a delicious snack/breakfast quick bread would make these leftover ingredients shine. I added some crystalized ginger to give the bread a special flavor and a bit of kick as well. I love the result. The bread is full of flavor, but light and amazing in the morning or the afternoon with a cup of hot tea! 

I love being curious about food. I just finished reading the book: "A Curious Mind" by Brian Grazer. He loves to be curious and ask lots of questions. I learned so much from the experiences he told about in his book. He has made a career out of asking lots of questions of lots of people and his life is so full because of the questions he has asked. I love getting curious about food in the same way. The way a recipe starts for me is curiosity- I ask myself "What will happen if I combine these ingredients?" or "What if I substituted this, this and that instead of the traditional ingredients? "What if I cooked this on the barbecue?" These questions lead to my experiments that I do every Monday in the kitchen and the results are so much fun. Sometimes things turn out, sometimes they are almost there and sometimes they are not quite right, but I always learn something from them. What experiments do you like to do? I would love to hear about them in the comments below! Happy experimenting in the kitchen and my best to you today! Enjoy this delicious bread! 

Carrot Zucchini Banana Ginger Bread: 

Makes 2 small loaves- Use pans that are: 8" x 4" x 2 1/2"

3 cups gluten free flour mix*

1/2 teaspoon sea salt

2 teaspoons baking powder

2 tablespoons finely chopped crystallized ginger

1 cup coconut sugar

1 teaspoon xanthan gum

4 eggs, slightly beaten

1 cup honey

1/2 cup coconut milk

1/2 cup melted coconut oil

1/2 cup shredded zucchini

1 cup shredded carrot

2 ripe, mashed bananas

Gluten Free Flour Mix: 2 cups brown rice flour, 2/3 cup almond meal, 1/3 cup arrowroot starch.

1. Grease the two loaf pans with coconut oil thoroughly. 

2. Mix together all dry ingredients: gluten free flour mix, salt, baking powder, crystallized ginger, coconut sugar and xanthan gum with a wire whisk in a medium bowl. 

3. Mix together the eggs, honey, coconut oil, shredded zucchini, shredded carrot and bananas in a separate medium bowl. 

4. Add the dry ingredients to the wet ingredients and mix gently with a rubber spatula. Divide the batter between the two pans and smooth the top of the batter with the spatula. 

5. Bake in a 350F oven for 35-45 minutes. Check for doneness at 35 minutes by inserting a toothpick in the center of the bread. If it comes out clean, the bread is done, otherwise bake for 5-10 minutes longer. 

6. Let bread stand for about 10 minutes in the pans. Then, turn the loaves out onto a wire rack to cool to room temperature before slicing and serving. 

 

 

 

Whole Wheat Mint Chip Zucchini Bread

    

 

 

Delicious Whole Wheat Mint Chip Zucchini Bread! 

Ah! The days of summer are winding down, but there is still a lot of delicious produce left in the garden to share and to use in delicious breads like this one. I was thinking one day about making some zucchini bread and at the same time was listening to a food podcast and mint-chip ice cream was mentioned. I began to wonder if I could make zucchini bread taste just like mint-chip ice cream in bread form. That is when this bread was born. 

This bread does have quite a bit of fresh mint flavor between the fresh mint and organic mint extract. I think that the fresh flavor compliments the chocolate chips in a great way. 

This bread is excellent if you heat it up slightly and slather it with soft butter and enjoy it with a fresh cup of tea. That is what late summer afternoons are all about. 

    Ingredients for the bread. 

 

Ingredients for the bread. 


I hope that you enjoy making this bread as much as I do, and take a moment to savor and breathe in the fresh mint. It is so relaxing and rejuvenating. Enjoy! 

    A fresh slice of mint chip zucchini bread with a lovely cup of tea. 

 

A fresh slice of mint chip zucchini bread with a lovely cup of tea. 

This recipe makes 2 large 9x5 loaves of bread: 

Whole Wheat Mint Chip Zucchini Bread: 

3 cups whole wheat flour

1/2 teaspoon salt

2 teaspoons baking powder

1/4 cup brown sugar

3/4 cup organic cane sugar

1 cup coconut nectar or maple syrup

4 eggs

1/2 cup plain Greek yogurt

1/2 cup olive oil

2 cups grated zucchini

2 teaspoons organic mint extract

2 tablespoons finely chopped fresh mint

1 cup dark chocolate chips

1. Preheat the oven to 350F. Spray two 9x5 loaf pans with nonstick spray. 

2. In a large bowl, using a wire whisk, whisk together the whole wheat flour, salt, baking powder, brown sugar and organic cane sugar. 

3. In another bowl, whisk together the four eggs, Greek yogurt, coconut nectar (or maple syrup), olive oil, mint extract and fresh mint. Whisk together until smooth. 

4. Pour the wet ingredients into the dry ingredients. Fold in with a rubber spatula until just combined. Add in the chocolate chips and gently fold in. Do not overmix. 

5. Divide batter between the two prepared bread pans. 

6.  Bake the bread for about 45 minutes, or until a toothpick or a knife comes out of the center of the bread clean. 

7. Once the bread is removed from the oven, cool in a pan for 15 minutes, then invert the loaves gently onto a wire rack to cool. 

Enjoy your delicious bread! Take a break with a slice, a cup of tea or coffee and have a special break today. 

Trista